In Italian, these saucy balls of comfort are “polpette”; in anyone’s language, they’re a hit with adults and children alike. You may dish them up with any form of carb you like—crusty bread is fine—but nothing loves the meatballs and their densely flavoured sauce quite as ardently as this velvety, parmesan-rich polenta.
Because the Thermomix cooks the polenta for you while the meatballs simmer in the oven—no more stirring, stirring, stirring at the stove—it’s also a dead-easy, time-efficient combination. When it’s done, our cook Lesley Russell likes to ladle the meatballs and sauce over a big platter of piping-hot polenta and place the dish at the centre of the table.
Or go hard-core Italian—put the polenta and its topping straight onto a big, scrubbed wooden board and let everyone dive in with spoons. And, of course, spaghetti and meatballs is a world staple.